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- Chicken - 1 lb boneless, skinless chicken breasts - Vegetables and Aromatics - 1 medium onion, diced - 3 cloves garlic, minced - Canned Goods - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 4 cups chicken broth - Spices and Seasonings - 1 tablespoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste - Garnishes - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped - Avocado, diced - Lime wedges for serving When making this soup, each ingredient plays a key role. The chicken provides protein, while the beans and corn add texture. The diced tomatoes bring a burst of flavor and acidity, balancing the spices. Chili powder and cumin give your soup warmth. Smoked paprika adds depth, while oregano introduces a subtle earthiness. Finally, the garnishes make the soup look fresh and inviting. The cheese melts into the hot soup, creating richness. Cilantro and avocado add creaminess and color. Lime wedges let you add a zesty finish. This combination creates a flavorful delight. Each bite is a mix of taste and comfort. It’s perfect for a cozy night in or a gathering with friends. {{ingredient_image_1}} Sautéing the Vegetables First, I turn on the Instant Pot and set it to Sauté. I add a splash of water or oil. Once hot, I toss in the diced onion. I cook this for about 3-4 minutes until it turns soft. Next, I add the minced garlic. I let it cook for just 30 seconds to release its lovely aroma. Seasoning the Chicken Now, I place the chicken breasts into the pot. I sprinkle them with chili powder, cumin, smoked paprika, oregano, salt, and pepper. These spices bring the soup to life and add depth to the flavor. Pressure Cooking Method Next, I pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. I stir everything well to combine. I close the lid and seal the vent. Then, I set the Instant Pot to Manual on high pressure for 10 minutes. Natural and Quick Release Steps When the cooking time is up, I let the pot release pressure naturally for 10 minutes. After that, I carefully perform a quick release for any remaining pressure. This step helps keep the chicken tender and juicy. Shredding the Chicken I carefully remove the chicken breasts from the pot. Using two forks, I shred the chicken into bite-sized pieces. I return the shredded chicken back into the soup and mix it in well. Adjusting the Seasoning I take a moment to taste the soup. If needed, I adjust the seasoning. If I want, I can add shredded cheese at this point. Letting it melt into the hot soup makes it even creamier and richer. - Ensuring Proper Sealing Always check the sealing ring before cooking. A loose ring can cause steam leaks. This will prevent the Instant Pot from building pressure. Make sure it fits snugly in the lid. - Adjusting Cooking Times Cooking times can vary based on your chicken size. If your breasts are larger, add a couple of minutes. For smaller pieces, reduce the time slightly. Always aim for tender, juicy chicken. - Adding Extra Spices To boost flavor, consider adding more spices. A pinch of cayenne can add heat. You might try a dash of smoked paprika for depth. These small changes can make a big difference. - Using Fresh Ingredients Fresh herbs and vegetables can brighten your soup. Use fresh cilantro for garnish. Fresh lime juice can also elevate the taste. Quality ingredients equal better flavor. - Overcooking the Chicken Overcooked chicken can turn dry and tough. Stick to the recommended cooking time. If you’re unsure, it’s better to undercook slightly. You can always cook it more if needed. - Skipping the Natural Release Letting the pressure release naturally is key. This helps the chicken become tender. If you skip this step, the soup may not be as rich. Give it those extra minutes for the best results. Pro Tips Marinate for More Flavor: Consider marinating the chicken in the spices and a bit of lime juice for at least 30 minutes before cooking to enhance the flavor. Use Homemade Chicken Broth: If possible, use homemade chicken broth for a richer and more authentic taste in your soup. Adjust Spice Levels: Customize the heat of the soup by adding more chili powder or fresh jalapeños if you prefer a spicier kick. Make it Creamy: For a creamier soup, stir in some cream cheese or sour cream after cooking and let it melt into the soup. {{image_2}} Protein Alternatives You can swap chicken for other proteins. Try turkey for a lighter option. If you prefer beef, use ground beef or shredded beef. For seafood lovers, shrimp adds a nice twist. If you want something different, use tofu for a plant-based protein. Vegetarian Version To make this soup vegetarian, skip the chicken. Add more beans like pinto or kidney beans. Toss in extra veggies like bell peppers or zucchini for color and taste. You can also use vegetable broth instead of chicken broth. Spicy Additions If you like heat, add jalapeños or a dash of hot sauce. Chipotle in adobo sauce gives a smoky flavor. You can also include cayenne pepper to kick up the spice level. Different Cheese Options While cheddar is great, feel free to mix it up. Pepper jack cheese adds a nice kick. Crumbled queso fresco gives a fresh taste. For a rich flavor, try adding some cream cheese into the mix. Accompaniments to Pair Serve with tortilla chips for crunch. A side of cornbread or warm tortillas works well too. You can add a dollop of sour cream for creaminess. Fresh lime wedges bring out the flavors nicely. Meal Prep Ideas This soup stores well. Make a big batch and save some for later. Divide it into portions and keep in the fridge for up to five days. You can also freeze it for up to three months. Just reheat when you’re ready to enjoy! To keep your Instant Pot Chicken Enchilada Soup fresh, use a good container. I recommend glass or BPA-free plastic. Make sure it seals well to avoid any spills or air exposure. Store the soup in the fridge for up to three days. This time frame ensures you enjoy the best taste and safety. If you need to heat it up, just pour it into a pot, warm on low heat, and stir often. Can you freeze the soup? Yes! Freezing is a great way to save some for later. First, let it cool down to room temperature. Then, pour it into freezer-safe bags or containers. Label each bag or container with the date. You can freeze the soup for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it back into a pot and warm on low. Stir often to help it heat evenly. You can also add a little broth if it seems too thick. Enjoy your soup anytime! Can I use frozen chicken? Yes, you can use frozen chicken in this soup. Just add a few extra minutes to the cooking time. Make sure to check that the chicken reaches a safe temperature of 165°F. This option saves time and makes meal prep easy. How to adjust the spice level? You can adjust the spice level to fit your taste. To make it milder, skip the chili powder or use less. If you like more heat, add more chili powder or even a dash of hot sauce. Experiment until you find the perfect balance. What if I don’t have an Instant Pot? If you don’t have an Instant Pot, no worries! You can make this soup on the stovetop. Just follow the same steps, but simmer the soup for about 30 minutes. This allows the flavors to blend well. Make sure to stir often. Can I make this soup on the stovetop? Yes, you can! Use a large pot and follow the same steps as the Instant Pot recipe. Cook the soup on medium heat until the chicken is tender and cooked through. Shred the chicken, return it to the pot, and enjoy. This article covered how to make Instant Pot Chicken Enchilada Soup. We listed all the key ingredients, from chicken to spices. I shared the cooking steps, tips, and common mistakes to avoid. You can customize this soup with various flavors and ingredients. In final thoughts, remember to adjust flavors to your liking. Enjoy this easy recipe for a satisfying meal. Try it out and make it your own!

Spicy Instant Pot Chicken Enchilada Soup

A flavorful and spicy chicken enchilada soup made quickly in an Instant Pot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro, chopped
  • for garnish avocado, diced
  • for serving lime wedges

Instructions
 

  • Start by turning on your Instant Pot and selecting the Sauté function.
  • Add a splash of water or oil to the pot. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Place the chicken breasts in the pot and season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  • Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir everything well to combine.
  • Close the lid of the Instant Pot, seal the vent, and set it to Manual on high pressure for 10 minutes.
  • Once the cooking time is up, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
  • Carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken back into the soup and stir well.
  • Taste the soup and adjust seasoning if necessary. If desired, you can add shredded cheese at this stage and let it melt into the hot soup.
  • Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges on the side for squeezing over the top.

Notes

Adjust the spice level by modifying the amount of chili powder.
Keyword chicken, enchilada, instant pot, soup, spicy